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ASPARTAME BREAKDOWN PRODUCTS. "Aspartate is also a metabolite of the urea cycle and gluconeogenesis. It can be used as an excitatory neurotransmitter in the brain as it stimulates NMDA receptors, similar to glutamate." Sounds familiar? Remember domoic acid? https://lnkd.in/eJNKzQi View in LinkedIn

LIMIT OF DETECTION. "The lowest concentration of a compound that is just enough for the recognition of its odor is called the odor threshold (recognition threshold)." In the outlier case of 1-P-methyene-8-thiol, it can be detected at 0.00000002 mg/mL. https://lnkd.in/emSBr8y View in LinkedIn

CONTROVERSY. "The FDA considers aspartame to be one of the most thoroughly studied and tested food additives and has judged it to be safe. Controversy still lingers with respect to the effects of aspartame's breakdown products—phenylalanine and aspartate, as well as methanol and its breakdown products formaldehyde and formate." https://lnkd.in/e6fgmx2 View in LinkedIn

KEY ODORANTS in food are actually quite few: citrus-, grapefruit-, bitter-almond-, lemon-, raspberry-, mushroom-, cucumber-, earthy-, nut-, roasted- and caramel-like. This more resembles our sense of taste, which is quite limited, although our ability to detect a vast number of scents is quite different from taste. https://lnkd.in/emSBr8y View in LinkedIn

NOT METABOLIZED. "Artificial sweeteners in very small quantities give foods sweetness, and most are not metabolized, meaning that the artificial sweeteners themselves furnish zero dietary calories." https://lnkd.in/e6fgmx2 View in LinkedIn

DETECTION LIMITS. "Up to 10,000 volatiles may be present in food" and the numbers detected have increased greatly in recent years due to sophisticated detection equipment. https://lnkd.in/erfS3uw View in LinkedIn

NOT METABOLIZED. "There are presently four artificial, or synthetic, sweeteners that have been approved by the U.S. Food and Drug Administration (FDA): saccharin, aspartame, acesulfame-K, and sucralose." https://lnkd.in/e6fgmx2 View in LinkedIn

VOLATILES. "All the known volatile compounds are classified according to the food and the class of compounds and published in a tabular compilation. A total of 7,100 compounds in more than 450 foods are listed in the 1999 edition...Of all the volatile compounds, only a limited number are important for aroma." https://lnkd.in/emSBr8y View in LinkedIn

CHIRAL SWITCHES. "This is for instance utilized in some artificial sweeteners, such as Tagatose or Natrulose, that are the mirror-image of milk-sugar and that taste sweet, but that we cannot absorb and that therefore have zero calories." https://lnkd.in/eqzkdcz View in LinkedIn

VOLATILES IN FOOD. "Especially foods made by thermal processes, alone (e. g., coffee) or in combination with a fermentation process (e.g., bread, beer, cocoa, or tea), contain more than 800 volatile compounds. A great variety of compounds is often present in fruits and vegetables." https://lnkd.in/emSBr8y View in LinkedIn